These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Shrimp and Okra Kebabs with Grilled Peaches

From Statesboro Market2Go

<p>A delicious summer cookout recipe that uses gorgeous local produce and wild-caught shrimp! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: foodandwine.com (Entered by Ariana Giddens)
Serves: 4


Ingredients
1/2 cup Grapeseed oil
2 tablespoons Grapeseed oil
1/2 teaspoon Lime zest
1/4 cup Lime juice
2 tablespoons Shallot (chopped)
1 1/2 tablespoons Bourbon
1 1/2 tablespoons Jalapeño (finely chopped & seeded)
2 teaspoons Maple syrup
1 teaspoon Garlic (finely chopped)
1 3/4 teaspoons Kosher salt (divided, plus more to taste)
1 teaspoon Black pepper (divided, plus more to taste)
1 pound Medium-sized shrimp (peeled and deveined tail-on)
1 cup Okra (halved lengthwise)
3 large Peaches (halved & pitted)
1 tablespoon Fresh parsley (chopped)

Step by Step Instructions
  1. Preheat a gas or charcoal grill to 500 to 550 degrees (very high).
  2. Whisk 1/2 cup oil, lime zest, lime juice, shallot, bourbon, jalapeño, maple syrup, garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper together in a large bowl. Pull 1/2 cup of the mixture aside for later use.
  3. Add the shrimp to the bowl and gently toss with the remaining dressing. Let stand for 10 minutes.
  4. Toss the okra with 1 tablespoon oil, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper. Remove the shrimp from the bowl and discard the dressing it was tossed with.
  5. Thread the shrimp and okra onto 4 12-inch skewers in an alternating pattern. Season with salt & pepper.
  6. Brush the cut sides of the peach halves with the remaining oil, salt, and pepper. Put the peaches onto oiled grill grates and let cook for 1 to 3 minutes.
  7. Grill the kabobs for 3 to 4 minutes flipping over halfway. Cut each peach half into 4 wedges, then put them onto plates and top them with a kabob.
  8. Stir the chopped parsley into the reserved dressing, then drizzle it over each plate of peach & kabob and season to taste.

Back to Recipe Listings


Click here to go back to the recipe listings